Menucha Retreat and Conference Center Job Description
Cook/Shift Supervisor
Non-Exempt Department: Kitchen
FTE: No Reports to: Kitchen Supervisor
Salary: Effective: January 2006
Menucha believes that every employee makes a significant contribution to our success. That contribution
should not be limited by the following assigned responsibilities. Therefore, this job description is designed to
outline primary duties, qualifications and job scope, but not limit the employee or Menucha to just the work
identified. It is our expectation that every employee will offer his/her service wherever and whenever
necessary to ensure the success of our mission.
General Summary
This position is responsible to prepare meals for Menucha guests and supervise cooks and other kitchen staff
during one shift.
Primary Responsibilities
§ Prepare specific food items according to the menu for the day
§ Prepare selected foods in support of cooks in other shifts
§ Prepare special items as needed, such as jam, granola, cookies, and cocoa mix
§ Review new menu items to assure accuracy of preparation
§ Assure the meals are prepared accurately and on time
§ Cleaning kitchen after meals are complete
§ Deep clean kitchen seasonally
§ Communicate with guests to assure that their needs are met
§ Assist the Food Services Manager with menu planning
§ Assist the Food Services Manager in determining special dietary needs of guests
§ Assist the Food Services Manager in maintaining an inventory of available food
§ Assist the Food Services Manager in unpacking and storing food items
§ Assist the Food Services Manager in organizing and storing recipes
§ Assist Host/Hostess and Dishwashers as needed
§ Serve on committees, such as the safety committee as requested
Job Scope
Supervisory Responsibility
§ Supervision of cooks and other kitchen staff during one shift
§ Evaluate staff who work the shift supervised
§ Assist the Food Services Manager in training new cooks in the schedule and routine of food preparation
at Menucha and in use of kitchen equipment
Interpersonal Contacts
Contacts are made with Menucha staff, guests and vendors. Contact is 80% face-to-face, 15% via phone and
5% via email.
Specific Job Skills
Minimum
Experience
§ 1 years cooking and related tasks
Skills/Knowledge
§ Health department guidelines
§ Menucha policies
§ Use of kitchen equipment
§ Interpersonal skill to interact with staff and guests
Menucha Retreat and Conference Center Job Description
Cook/Shift Supervisor
Certification
§ Food Handlers Certificate
Desired/Preferred
§ Vocational training or associate degree in food service
Education and/or Experience
§ High school education or equivalent
§ 2-4 years supervisory experience
§ Valid Oregon driver’s license and food handlers card required
Job Conditions
Kitchen activities require a high degree of mobility.
Continuously
§ Standing and walking
§ Repetitive motions of hands, wrists, and feet
§ Lifting up to 50 pounds
Frequently
§ Stooping, bending, handling, reaching
§ Talking, hearing
§ Use of discretion
Continuously
§ Decision making
§ Interpersonal skills and teamwork
§ Training/supervision
§ Use of English language, including reading, writing, speaking and understanding
This information is designed to outline the functions and position requirements of this job. It does not identify all tasks that may
be expected, nor address the performance standards that must be maintained.
I have read, discussed, and understand the requirements of this position.
______
Signature Date
Menucha Retreat and Conference Center Job Description
Dishwasher
Non-Exempt Department: Kitchen
FTE: No Reports to: Kitchen Supervisor
Salary: Effective: 2016
Menucha believes that every employee makes a significant contribution to our success. That contribution
should not be limited by the following assigned responsibilities. Therefore, this job description is designed to
outline primary duties, qualifications and job scope, but not limit the employee or Menucha to just the work
identified. It is our expectation that every employee will offer his/her service wherever and whenever
necessary to ensure the success of our mission.
General Summary
Keep all dishes and cookware clean, stored and ready to use and keep the dish room clean and organized.
Primary Responsibilities
Job Scope
Job involves recurring work situations with occasional variations from the norm and involves a moderate
level of complexity. Will also include occasional food prep.
Supervisory Responsibility
Job requires no supervisory responsibilities.
Interpersonal Contacts
Contacts are made with Menucha staff and guests. Contact is 100% face-to-face.
Specific Job Skills
▪ Buss tables following meals
▪ Wash dishes and cookware
▪ Store dishes and cookware
▪ Clean dish room
▪ Assist with set-up for meals
▪ Assist cooks with food preparation and kitchen prep.
Education and/or Experience
▪ Health department guidelines
▪ Menucha policies
▪ Use of dishwasher and other kitchen equipment (minimal)
▪ Valid Oregon driver’s license and food handlers card required
Job Conditions
Activities require a high degree of mobility. Employee must be able to lift/carry up to 30 pounds of dishes,
supplies and equipment.
Continuously
▪ Standing, walking, and stooping
▪ Handling, reaching and grasping
▪ Repetitive motions of hands, wrists, and feet
▪ Hearing and talking
▪ Teamwork
▪ Use of English language, including reading, speaking and understanding
Menucha Retreat and Conference Center Job Description
Dishwasher
Frequently
▪ Stooping, bending, handling, reaching
▪ Writing in English language
This information is designed to outline the functions and position requirements of this job. It does not identify all tasks that may
be expected, nor address the performance standards that must be maintained.
I have read, discussed, and understand the requirements of this position.
______
Signature Date
Menucha Retreat and Conference Center Job Description
Executive Assistant
Non-Exempt Department: Administration
FTE: 40-45 Hours per week Reports to: Executive Director
Salary: Effective: October 2016
Menucha believes that every employee makes a significant contribution to our success. That contribution
should not be limited by the following assigned responsibilities. Therefore, this job description is designed to
outline primary duties, qualifications and job scope, but not limit the employee or Menucha to just the work
identified. It is our expectation that every employee will offer his/her service wherever and whenever
necessary to ensure the success of our mission.
General Summary
Assist the Office Manager and Director in duties to help ensure the accurate and efficient operation of the
Menucha office.
Primary Responsibilities
▪ Assist the Director with correspondence, scheduling, faxing, typing, and filing as needed.
▪ Provide basic HR assistance to Director. This includes but is not limited to: tracking vacation/personal leave, filing and updating employment forms, and payroll as needed.
▪ Primary contact for groups staying at Menucha
▪ Contact group leader/guests two weeks prior to arrival at Menucha to confirm final group numbers, dietary, bedding, set up and audiovisual needs.
▪ Update “Group Relations” software on a regular basis
▪ Communicate group needs/expectations to department heads weekly
▪ Schedule group orientations
▪ Coordinate and schedule Menucha volunteers and hosts
▪ Compile final group billings and provide copies to Group, FPC and Menucha files
▪ Reconcile and process Accounts Payable
▪ Attend Menucha Commission meetings, take and transcribe minutes
▪ Chair Menucha Safety Committee
▪ Petty cash
Job Scope
Job involves recurring work situations with occasional variations from the norm. Job involves a moderate level of complexity and a high attention to detail. Some aspects of this position include dealing with confidential/sensitive information.
Supervisory Responsibility
Job requires no supervisory responsibility.
Interpersonal Contacts
Contacts are made with Menucha staff and guests. Some contacts contain confidential/sensitive information
necessitating discretion at all times. Contact is 20% face-to-face, 70% via phone, 10% via email.
Specific Job Skills
▪ Possess knowledge of general office policies and administrative procedures and practices
▪ Possess working knowledge of Microsoft Office, Excel, Access Databases, Guest Relations software,
▪ Ability to operate telephone, Computer and general office equipment
▪ Ability to manage multiple tasks simultaneously with a high level of accuracy
▪ Prepare and type various documents as needed
▪ Ability to type at a minimum 40 words per minute
▪ Strong interpersonal, verbal and written communication skills required
Menucha Retreat and Conference Center Job Description
Executive Assistant
Education and/or Experience
▪ Some higher education or vocational training required
▪ Customer service experience preferred
Job Conditions
▪ Job is fairly routine and consists of normal office working conditions.
▪ Employee must be able to climb stairs, lift/carry up to 25 pounds.
This information is designed to outline the functions and position requirements of this job. It does not identify all tasks that may
be expected, nor address the performance standards that must be maintained.
I have read, discussed, and understand the requirements of this position.
______
Signature Date
Menucha Retreat and Conference Center Job Description
Food Services Manager
Exempt Department: Kitchen
FTE: 40-50 hours per week Reports to: Executive Director
Salary: Effective: 2016
Menucha believes that every employee makes a significant contribution to our success. That contribution
should not be limited by the following assigned responsibilities. Therefore, this job description is designed to
outline primary duties, qualifications and job scope, but not limit the employee or Menucha to just the work
identified. It is our expectation that every employee will offer his/her service wherever and whenever
necessary to ensure the success of our mission.
General Summary
Planning and managing all aspects of the kitchen to assure high quality, efficient food services.
Primary Responsibilities
▪ Work with office staff to assure appropriate planning for all groups (scheduled groups and special
events), including numbers of guests, special dietary needs, meals to be provided, and special requests
▪ Determine special dietary needs of guests
▪ Inventory food supplies, prepare purchase orders for food supplies , coordinate with office staff to assure
purchase of food supplies, unpack and store foods, submit shipping inventories and receipts to office staff
▪ Organize and maintain recipe file
▪ Attend food shows and research new products
▪ Experiment with new menu items and add them to the recipe file as appropriate
▪ Plan menus for diverse groups and individuals
▪ Plan with cooks/shift supervisors to assure that all food items are prepared according to the menu for
the day
▪ Review new menu items to assure accuracy of preparation
▪ Oversee and participate in food preparation
▪ Assure that dining room is set-up and ready for each meal
▪ Assure the meals are prepared accurately and on time
▪ Organize and participate in deep cleaning of kitchen seasonally
▪ Communicate with guests as necessary to assure that their needs are met
▪ Evaluate kitchen processes and make adjustments to improve efficiency and/or quality
▪ Serve as a member of the Menucha management team and participate in staff meetings
▪ Serve on committees, as requested
▪ Plan and monitor budget for short and long-term kitchen operation
Job Scope
Supervisory Responsibility
▪ Supervision of 4 cooks/shift supervisors and other kitchen staff
▪ Evaluate cooks/supervisors and other kitchen staff
▪ Recruit, screen, hire and train kitchen staff
▪ Planning and scheduling staff for each shift
▪ Provide feedback to staff on work related performance
▪ Listen to staff and help with personal and work related problems
Interpersonal Contacts
Contacts are made with Menucha staff, guests and vendors. Contact is 80% face-to-face, 15% via phone and
5% via email.
Menucha Retreat and Conference Center Job Description
Food Services Manager
Specific Job Skills
Minimum
Experience
▪ 1 years cooking and related tasks
Skills/Knowledge
▪ Health department guidelines and codes
▪ Menucha policies
▪ Use of kitchen equipment
▪ Interpersonal skill to interact with staff and guests
Certification
▪ Food Handlers Certificate
Desired/Preferred
▪ Vocational training or associate degree in food service
Education and/or Experience
▪ Two years of post high school education
▪ Specialized training in food services management
▪ Valid Oregon driver’s license and food handlers card required
▪ 6 months staff supervision
▪ 2-4 years of kitchen organization and management
▪ 2-4 years supervision of kitchen staff
§ Safe Save Certification
Job Conditions
Kitchen activities require a high degree of mobility.
Continuously
▪ Standing and walking
▪ Repetitive motions of hands, wrists, and feet
▪ Talking, hearing
▪ Lifting up to 50 pounds
▪ Mentoring, training, and supervision
▪ Use of English language, including reading, writing, speaking and understanding
▪ Basic math
▪ Use of discretion
▪ Interpersonal skills and teamwork
▪ Use of computer and selected software
Frequently
▪ Stooping, bending, handling, reaching
▪ Use of discretion
Performance factors (i.e. attendance, communication, relationships)
▪ Willingness to work flexible and long hours
This information is designed to outline the functions and position requirements of this job. It does not identify all tasks that may
be expected, nor address the performance standards that must be maintained.
I have read, discussed, and understand the requirements of this position.
______
Signature Date
Menucha Retreat and Conference Center Job Description
Guest Services Coordinator
Non-Exempt Department: Administrative
FTE: 40-45 hours per week Reports to: Executive Director
Salary: Effective: 2016
Menucha believes that every employee makes a significant contribution to our success. That contribution
should not be limited by the following assigned responsibilities. Therefore, this job description is designed to
outline primary duties, qualifications and job scope, but not limit the employee or Menucha to just the work
identified. It is our expectation that every employee will offer his/her service wherever and whenever
necessary to ensure the success of our mission.
General Summary
This position is to assure successful booking, planning, and participation of groups using Menucha for events.
Primary Responsibilities
▪ Responding to inquiries about use of Menucha, including provision of information on facilities, space,
contract terms, and costs.
▪ Gather information about the needs and interests of potential customers and develop a plan for the use
of Menucha to meet the needs of the group.
▪ Manage guest reservations and contract development and completion.